Creamy Pesto Chicken Pasta

The first time I made this pesto chicken pasta, my kitchen smelled like an Italian grandmother had taken over for the evening. My roommate actually poked her head in and asked what restaurant I'd ordered from, which I took as the highest possible compliment. There's something about the way basil and cream mingle together that makes even a Tuesday dinner feel like a celebration.

I've started making this on Sunday evenings when the week ahead feels overwhelming. Something about stirring that fragrant, green-flecked cream sauce into the pasta makes everything feel manageable. Last week my partner ate three bowls and immediately asked when we're having it again.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and means every forkful includes meat
• Pasta: Penne catches the sauce beautifully in its tubes, though fettuccine works wonderfully too
• Heavy cream: Creates that luxurious restaurant-quality texture you can't get from milk alone
• Basil pesto: Homemade is lovely, but a quality store-bought jar saves precious time without sacrificing flavor
• Parmesan cheese: Add it directly into the hot sauce so it melts completely and becomes one with the cream

Instructions

Cook the pasta foundation:

Drop your pasta into generously salted boiling water and cook until it still has a slight bite to it. That pasta water you save before draining? It's liquid gold, packed with starch that helps your sauce cling to every strand.

Season and sear the chicken:

Give your chicken pieces a generous sprinkle of salt and pepper, then let them sizzle in hot olive oil until they develop that gorgeous golden crust. Don't crowd the pan or they'll steam instead of sear.

Build the fragrant base:

In the same skillet, let the garlic dance in the residual heat for just thirty seconds until it perfumes the air. Any longer and it might turn bitter, which would be a tragedy.

Create the silky sauce:

Pour in the cream and let it bubble gently for a couple of minutes before swirling in the pesto and Parmesan. Watch as it transforms into this incredible emerald-flecked sauce that coats the back of your spoon.

Bring everyone together:

Toss the chicken and pasta into that beautiful sauce, adding pasta water a splash at a time until it reaches the perfect consistency. The sauce should be generous but not soupy, clinging lovingly to each piece.

Save

This recipe has become my go-to when friends need comfort food. Last month, my neighbor was going through a rough patch, and I brought over a bowl of this pasta. She texted me the next morning saying it was exactly what she needed, which is really all any of us wants from food.

Making It Lighter

Some nights I swap half the heavy cream for whole milk, and honestly, nobody notices the difference except my jeans fitting a bit better. The sauce still feels indulgent and creamy, just with a little less guilt involved.

Add Some Color

I've discovered that throwing in a handful of baby spinach right at the end adds beautiful color and sneaks in some greens. Sun-dried tomatoes also work beautifully, their tangy sweetness cutting through all that richness.

Wine Pairing

A crisp Sauvignon Blanc cuts through the creaminess while complementing the basil's brightness. The acid in the wine refreshes your palate between bites, keeping each mouthful as exciting as the first.

• Chill your wine glass for 15 minutes before pouring
• Look for wines with grassy or citrus notes to echo the basil
• A light Pinot Grigio works just as well if that's what you prefer

Save

There's something deeply satisfying about a recipe that delivers such pleasure with such modest effort. Now go forth and make your kitchen smell amazing.

Recipe FAQs

→ Can I use store-bought pesto?

Absolutely. Store-bought basil pesto works perfectly and saves time. Look for a high-quality brand with fresh ingredients. If you prefer, homemade pesto with fresh basil, pine nuts, garlic, and olive oil will deliver even more vibrant flavor.

→ What pasta shapes work best?

Penne and fettuccine are excellent choices as their shapes hold the creamy sauce beautifully. Fusilli, rigatoni, or farfalle also work well. Choose pasta with texture or ridges to capture every drop of the flavorful sauce.

→ How do I prevent the sauce from separating?

Keep the heat at medium when combining cream and pesto—avoid boiling. Stir continuously until smooth. If the sauce appears too thick, add the reserved pasta water a splash at a time to achieve the perfect creamy consistency.

→ Can I make this lighter?

Yes. Substitute half-and-half or whole milk for heavy cream. You can also increase the amount of pesto while reducing cream slightly. The dish will still be satisfying with fewer calories and a lighter texture.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. For red wine lovers, a light Chianti or Barbera complements the Italian flavors. The wine's acidity balances the creamy sauce and enhances the basil notes.

→ Can I prepare this ahead?

The components can be prepped in advance—cook the chicken and pasta separately. When ready to serve, reheat the cream mixture, combine everything, and toss gently. Add fresh pasta water to loosen the sauce if needed.